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1
Heat the olive oil over a medium heat in a large pan.
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2
Add the minced beef and brown.
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3
Add the onions and continue to cook until translucent (approx 4 mins).
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4
Add the caremalised balsamic vinegar, worcestershire sauce, garlic, celery salt, all purpose seasoning, thyme and parsley and cook for a further 2-3 minutes.
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5
Add the red wine and continute to cook until the liquid is absorbed.
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6
Add the grated zucchini and carrot and cook for a further 2 or 3 minutes.
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7
Crumble in the stock cubes, add the boiling water then stir it in together.
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8
Add the tomato puree, bay leaf and salt and pepper to taste.
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9
Continue to simmer on a low heat, you may need to add a little more water.
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10
Meanwhile, place the pumkin, potatoes and sweet potato into a separate pan and cover with cold water.
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11
Bring to the boil and simmer until tender.
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12
Drain the potato/sweet potato/pumpkin and mash - as the pumpkin tends to retain water the best way to mash it is using a ricer so you can squeeze the water out at the start of each press.
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13
Add the butter to the potato mix and season to taste.
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14
Remove the bay leaves from the minced beef mix and spoon the mixture into a shallow 2 quart dish.
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15
Add the potato mix over the top of the beef mixture, spread evenly then rough up the top using the back of a fork.
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16
Place under a hot grill for 4 minutes.
